Spinach, Pistachio, And Porcini Pesto

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May 1, 2017

Wild ramp pesto

This recipe is from excerpted from Mastering Sauces by Susan Volland.

Spinach, Pistachio, And Porcini Pesto

SERVES

4

PREP TIME

05 min

COOK TIME

00 min

Ingredients

1/2 cup salted, roasted pistachio meats

2 garlic cloves

1 teaspoon finely grated lemon zest

1 tablespoon porcini mushroom powder (dried porcinis finely ground in a spice mill or coffee grinder)

4 cups loosely packed baby spinach

1/4 cup extra-virgin olive oil

Directions

Place salted, roasted pistachio meats, garlic cloves, finely grated lemon zest, porcini mushroom powder in the bowl of a food processor. Grind to a coarse paste.

Scrape the sides of the bowl clean and add baby spinach.

Pulse until the leaves and nuts are evenly mixed.

Gradually add 1/4 cup extra-virgin olive oil in a stream until the mixture is a paste. Season with additional salt and pistachio oil (optional) to taste.

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